Carnitas was taken from the Chevys & Rio Bravo FreshMex Cookbook (ISBN 1-58008-191-6).

Traditional, taco stand-style, fork-tender pork, slowly simmered in a sweet and spicy marinade.  Our top-secret ingredient (well, it was until now, anyway): Pepsi!  Trust us, it's phenomenal.  You can pile carnitas into warm flour tortillas, with guacamole, salsa, beans, and rice.  Or serve it just like BBQ pork--it's even great at a picnic with soft rolls, potato salad, and corn on the cob.

3 pounds port butt or shoulder
1 tbsp. Fuego Spice Mix (see recipe)
1 orange, quartered
1 1/2 tsp. chopped garlic
1 1/2 tsp. ground cumin
1 tsp. black pepper
1 cup Pepsi Cola plus additional, as needed
3/4 cup shortening
1 cup Agua Negra Marinade (see recipe)

TO MAKE THE CARNITAS:  Trim away the excess fat from the pork.  (Remember to buy more meat in weight that you need, since you will trim some weight off in fat.)  Cut the meat into 3-inch cubes.  Dust the pork with the Fuego Spice Mix and press to adhere well.

Squeeze juice from the orange quarters into an airtight container.  Add the peels.  Add the garlic, cumin, salt, pepper, Pepsi, and marinade and mix to combine well.  Add the seasoned meat cubes and marinate in the refrigerator overnight.

When ready to cook the meat the next day, remove from the marinade and reserve the marinade.  Meanwhile, place the shortening in a large, heavy skillet and melt over high heat.  when the fat is smoking, add the pork and brown for about 15 minutes, turning occasionally.  Add the reserved marinade and simmer for about 2 hours, or until the pork is tender and dark brown.  As the meat cooks, add additional Pepsi to cover, as needed

TO SERVE:  Remove the meat from the skillet and chop into 3/4-inch pieces.

 Questions, Comments, Praise, Complaints?
Please send me an email at  drew@mykitchentable.net.